Melt-in-Your-Mouth Iced Sugar Cookies

Name: Melt-in-Your-Mouth Iced Sugar Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 42
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 237 milliliters butter, softened; 1 teaspoon cream of tartar; 1 large egg; 710 milliliters all-purpose flour; 42 servings Assorted colors paste food coloring; 42 servings Royal Icing; 1 teaspoons salt; 42 servings Decorator sprinkles; 355 milliliters sugar; 2 teaspoons vanilla extract

Melt-in-Your-Mouth Iced Sugar Cookies might be From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of royal icing, colors paste food coloring, decorator sprinkles, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Christmas.

Instructions

Beat butter at medium speed of an electric mixer 2 minutes or until creamy. Gradually add sugar, beating well.

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Butter

Sugar

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Hand Mixer

Add egg, and beat well.

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Egg

Combine flour and next 3 ingredients.

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All Purpose Flour

Add to butter mixture, beating at low speed just until blended. Stir in vanilla.

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Vanilla

Butter

Roll dough to 1/4" thickness on a lightly floured surface.

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Dough

Roll

Cut with decorative 3" cookie cutters.

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Cookie Cutter

Place 1" apart on ungreased cookie sheets.

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Baking Sheet

Bake at 350 for 9 minutes. Cool completely on wire racks.

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Oven

Spoon about 2/3 cup white Royal Icing into a decorating bag fitted with decorating tip #3 (small round tip). Pipe white icing to outline cookies and to outline detail desired inside cookies.

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Icing

Divide remaining Royal Icing into a separate bowl for each color desired; color as desired with paste food coloring. Slowly stir just enough water into each bowl of icing to make "flow-in icing" that is still thick but flows into a smooth surface after stirring. (

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Food Color

Icing

Water

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Bowl

Add water a little at a time; if flow-in icing is too watery, it may not dry properly and may run under outline into another color area.)

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Icing

Water

Fill decorating bags (using no tips) about half full of flow-in icing. Snip off small tip of cone. Pipe desired colors of icing to cover areas between the Royal Icing outline; spread icing into corners and hard-to-reach areas using a wooden pick, as necessary.

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Spread

Icing

Add flow-in icing 1 color at a time, allowing icing to dry before changing colors. Avoid using excess icing, or it will spill over into another color area. If air bubbles form in icing, use a sterilized straight pin to remove them. Decorate with assorted candies and decorator sprinkles while icing is still wet.

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Sprinkles